Carp with Wine Butter from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• salt and freshly ground black pepper
• 2-3 tablespoons cognac
• 1 tablespoon finely chopped shallots
• ¼ pint beaujolais
• 4 tablespoons finely chopped parsley
• 4-6 tablespoons butter
• 1 carp (2-3 pounds), cooked in court-bouillon
• ½ teaspoon sugar
• grated rind of ¼ lemon
• ¼ pound butter, diced